WATCH: How to Make Chicken Pastel
This hearty chicken and vegetable dish is a must-try!
Chicken Pastel is a Filipino chicken and vegetable dish in rich, creamy sauce. Try this easy recipe for a satisfying lunch.
3 tablespoons vegetable oil
1 whole chicken, cut into pieces
1 medium onion, chopped
3 cloves garlic, chopped
fish sauce (patis), to taste
pepper, to taste
1 8-ounce can pineapple tidbits, syrup reserved
2 tablespoons condensed milk
1 370-ml can evaporated milk
1 medium carrot, cut into 1½-inch cubes
2 medium potatoes, cut into 1½-inch cubes
110 grams cheddar cheese, grated
Heat oil in a large saucepot. Add chicken and cook until brown on all sides. Set aside.
In the same saucepot, sauté onions and garlic until fragrant. Return the cooked chicken in the saucepot. Season with fish sauce and pepper.
Add pineapples and syrup. Cook until liquid is reduced.
Add condensed milk and evaporated milk. Simmer over medium heat until thick.
Add potatoes and carrots. Cook until vegetables are tender and chicken is cooked through.
Add grated cheese and mix until cheese is melted.
Transfer to a serving dish and serve hot.